Escabeche recipe

Belizean onion soup in which the chicken is simmered with whole spices, crisped under the broiler, then returned to a broth sharpened with vinegar and whole serrano peppers.

2 hoursmedium12 ingredients

Ingredients

• 120 ml white vinegar
• 4 onions
• 3 serrano peppers
• 1000 g bone-in chicken thighs
• 2 tbsp red recado paste
• 6 clove garlic
• 1 tsp black peppercorns
• 1 tsp dried oregano
• 6 allspice berries
• 0.5 tsp ground cumin
• 1 lime
• 1 tsp salt

How to make Escabeche

1. Mash 2 tablespoons of red recado with the juice of 1 lime, 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin and 1 teaspoon of salt, rub it into 1 kg of bone-in chicken thighs and leave 30 minutes.
2. Simmer the chicken in 1.5 L of water with 6 garlic cloves, 1 teaspoon of black peppercorns and 6 allspice berries for 35 to 40 minutes, until tender. Keep every drop of that broth, it is the dish.
3. Slice 4 large onions, drop them 2 minutes in boiling water and drain. Blanching takes the raw bite out without cooking them to mush.
4. Add the onions, 120 ml of white vinegar and 3 whole serrano peppers to the broth and simmer 20 minutes. Left whole the peppers only perfume; pierce them if you want heat.
5. Lift out the chicken, pat it dry and broil it 8 to 10 minutes until the edges crisp and brown.
6. Return the chicken to the hot broth for 5 minutes so it drinks the vinegar back up.
7. Serve in deep bowls, plenty of onions and broth over each thigh, with warm corn tortillas.

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